Roger's View of the World, Love and Seafood Gumbo!
Seize the Day! Put no trust in the morrow! — Horace
One of the things I enjoy about some shows is the culinary tidbits they drop before the listener. One particularly fun show in this regard is BLACKLiST.
Raymond Reddington offers an interesting dish his second in command brought from Europe . It is a meat and veggie combination wrapped in filo dough and baked. It’s origin traces to Turkey.
personally, I think it needs a sweeter crust… but we’ll soon see. Enjoy
Making stock of any kind is rather easy especially if you take your time. Many stocks start with the things that give the stock its name… chicken, meat or seafood. Then most add a few flavorings that mirror most what the many dishes contain or at least don’t interfere. Onions, celery, carrots and sometimes peppers 🌶 and Italian spices.
I just work with the shells of shrimp and crab. But first I roast the empty shells in the oven at 375 degrees for 15 minutes… and then into the freezer for future use!
Each package is 1 1/2 cups of stock… a good size for any recipe and perfect for making rice in my 40 year old Hitachi “Chime-O-Matic” rice cooker!
non apetite
